Glazed Breakfast Biscuit Bombs

Glazed Breakfast Biscuit Bombs

Glazed Breakfast Biscuit Bombs - biscuits stuffed with bacon, egg & cheese

Glazed Breakfast Biscuit Bombs - the best way to start the day! Biscuits stuffed with scrambled eggs, bacon and cheese and topped with a sweet and savory glaze. We make these at least once a month! Refrigerated biscuits, milk, eggs, bacon, cheddar cheese, butter, brown sugar, dijon mustard, Worcestershire sauce and poppy seeds. A great dish for breakfast, brunch and overnight guests! #breakfast #biscuits

These Glazed Breakfast Biscuit Bombs are the perfect way to start your day. Biscuits stuffed with egg, cheese and bacon and topped with a sweet and savory glaze. SO good! We love to make a batch on a lazy weekend morning!

The hardest part about this recipe is flattening the biscuits! LOL! 

Flatten, top, and pinch the edges together to seal.

What puts these Glazed Breakfast Biscuit Bombs over the top is the glaze! 

Brown sugar, butter, a little dijon and some poppy seeds. It really makes this recipe! 

We LOVED these yummy Glazed Breakfast Biscuit Bombs. 

We make them at least once a month for breakfast. They are so easy to make, and they taste great.

They are also great for brunch and overnight guests.

If you don't like bacon, you can swap it out for sausage, ham or turkey bacon. 

WATCH How to Make Glazed Breakfast Biscuit Bombs

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breakfast, biscuit, scrambled eggs, bacon, cheese, brown sugar, brunch

Entree

American

Yield: 8 biscuitsAuthor: Stephanie - Plain Chicken.com

Glazed Breakfast Biscuit Bombs

prep time: 10 minscook time: 20 minstotal time: 30 mins

Glazed Breakfast Biscuit Bombs - the best way to start the day! Biscuits stuffed with scrambled eggs, bacon and cheese and topped with a sweet and savory glaze. We make these at least once a month! Refrigerated biscuits, milk, eggs, bacon, cheddar cheese, butter, brown sugar, dijon mustard, Worcestershire sauce and poppy seeds. A great dish for breakfast, brunch and overnight guests! #breakfast #biscuits

ingredients:

• 1 (16.3-oz) can 8-count refrigerated biscuits (Pillsbury Grands)
• 6 eggs
• 3 Tbsp milk
• 1 Tbsp butter
• 8 slices bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 1/4 cup butter
• 1 Tbsp brown sugar
• 1-1/2 tsp dijon mustard
• 1-1/2 tsp Worcestershire sauce
• 1 tsp poppy seeds

instructions:

1. Preheat oven to 375ºF. Spray a 9-inch round cake pan with cooking spray.
2. In a large nonstick skillet, melt butter over medium heat. Whisk together eggs and milk. Pour egg mixture into skillet and let set slightly. Reduce heat to medium-low, and stir occasionally until scrambled eggs reach desired consistency. Season with salt and pepper. 
3. Flatten each biscuit round to about 1/4-inch thickness. Top each round of dough with scrambled eggs, bacon, and cheese. Bring the edges of the dough together and pinch to seal. Place in pan seam-side-down.
4. In a small saucepan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over biscuits.
5. Bake 20 to 25 minutes, until the biscuits are golden and cooked through.

All images and text ©Plain Chicken, Inc.

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